Screening of Significant Variables for Sliced Frying Fish Ball using Plackett–Burman Design
Abstract: Screening of significant
variables of Sliced Frying Fish Ball (Basreng) has been conducted using
Plackett-Burman Design, a statistical method commonly used to reveal the
significance of variables in the product development. Four variables were
selected namely tapioca flour, potato flour, fish, and frying time. Twelve
formulations were peformed and the final products were analyzed for their
sensory and texture parameters. Six responses were chosen (appearance, color,
odor, taste, texture, overall acceptance and hardness) and then evaluated based
on their significance, coefficient value and ranking test through appropriate
statistical analysis. The result showed that four variables gave positive and
negative effects to the products. Based on overall ranking test, tapioca flour
was placed at the first place meaning that it had highest desirable properties
followed by frying time, potato flour, and fish flesh. The overall rank test
for each ingredient and the attributes provided a reliable data/information to
select the most compatible ingredients for further optimization experiment.
Keywords: quick and reliable
screening, compatible factors, sliced fried fish ball, Plackett–Burman Design
Author: Syamdidi, Theresia Dwi
Suryaningrum
Journal Code: jpperikanangg150026
